Peppermint Icebox Cheesecake
Peppermint Icebox Cheesecake
1 8 oz package of fat-free cream cheese
3/4 cup half and half divided
about 1/3rd of an 8 oz container of whipped topping
sweetener to equal 2/3 cup of sugar
1 to 2 caps of peppermint extract–Watkins imitation
1/2 box sugar free vanilla or French vanilla instant pudding and pie filling(4srvg.)
8 inch round pie pan
non-stick cooking spray
soften cream cheese to room temperature
add 1/4 cup half and half blend with hand mixer until smooth on low to medium speed add peppermint extract and sweetening
combine instant pudding in another bowl with 2/4 (1/2) cup of half and half
Add whipped topping, a small amount to pudding, mix lightly
Add this to cream cheese, combine, add rest of whipped topping to this from about one third of an 8 ounce tub total.
Spread in 8 inch pie pan that is prepared with non-stick coating.
Dust with cocoa powder and a packet of splenda.
Refrigerate or freeze if not eating right away.
